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Pumpkin Swirl Muffins

Pumpkin Swirl Muffins That Taste Like Fall in Every Bite

Delight in these Pumpkin Swirl Muffins that encapsulate autumn flavors with a creamy swirl.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon Can replace with pumpkin pie spice for a spicier flavor.
  • 1/2 teaspoon ground nutmeg Optional but enhances fall profile.
  • 1/2 teaspoon ground cloves Use less for milder flavor.
  • 1/2 teaspoon salt Enhances flavors.
  • 1 cup granulated sugar Provides sweetness.
  • 1/2 cup packed brown sugar Can substitute with coconut sugar.
  • 1/2 cup vegetable oil Melted butter for richer flavor.
  • 1 cup canned pumpkin puree Fresh pumpkin works too.
  • 2 large eggs Binds ingredients.
  • 1 teaspoon vanilla extract Use pure extract for best flavor.
For the Cream Cheese Swirl
  • 8 ounces cream cheese Use block cream cheese.
  • 1/4 cup granulated sugar For the swirl.
  • 1 egg yolk for swirl
  • 1/2 teaspoon vanilla extract For swirl.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Toothpick or skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, combine sugar, brown sugar, oil, pumpkin puree, eggs, and vanilla until smooth.
  4. Gently mix the dry ingredients into the wet mixture until just combined.
  5. Blend cream cheese, sugar, egg yolk, and vanilla until creamy in a small bowl.
  6. Spoon the pumpkin batter into muffin cups and add dollops of cream cheese mixture before swirling.
  7. Bake for 20-25 minutes, checking with a toothpick for doneness.
  8. Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 800IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Avoid overmixing to keep muffins fluffy. Experiment with flavors such as chocolate chips or nuts.

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